Gourmet

Dahi Bhindi

June 25, 2013 10:50 AM

Ingredients

Ladyfingers (bhindi) tender

400 grams

 

 

Skimmed milk yogurt

1 1/2 cups

 

 

Ginger

1 inch piece

 

 

Black peppercorns

5-6

 

 

Gram flour (besan)

1 tablespoon

 

 

Oil

1 1/2 teaspoon

 

 

Whole dry red chillies

2

 

 

Cumin seeds

1 teaspoon

 

 

Green chillies,slit

3-4

 

 

Coriander powder

1 tablespoon

 

 

Turmeric powder

1/2 teaspoon

 

 

Salt

1 teaspoon

 

 

Method


Select tender and small ladyfingers. Wash and wipe them dry with a clean and absorbent kitchen towel. Trim the stem and the tip. Grind ginger with peppercorns to a fine paste. Whisk skimmed milk yogurt. Dry roast gram flour (besan) in a non-stick pan on low heat, stirring continuously until it gives a roasted aroma. Keep aside to cool. Heat oil in a non-stick pan, add whole red chillies, cumin seeds and stir-fry briefly. Add green chillies, coriander powder, turmeric powder, roasted besan and stir well. Add trimmed ladyfingers, salt to taste and cook over medium heat, stirring frequently for five minutes. Stir in the ginger and peppercorn paste. Reduce heat and add the whisked yogurt, mix well and cook covered for eight to ten minutes, stirring occasionally or until ladyfingers are completely cooked. Serve hot. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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